Dandelion root contains triterpenoids, polyphenols and flavonoids, dandelion leaf is rich in polyphenols, flavonoids, flavonoids glycosides, and dandelion flower mainly contains flavonoids, among other substances. These different substance content leads to specific benefits and function effects of each part. Fourier transform infrared spectroscopy, three-dimensional fluorescence spectroscopy and related multivariate statistical methods are widely used to determine sample characteristics, but limited research focuses on the substance difference and characteristics in dandelion tissues. In this paper, Fourier transform infrared spectra-principal component analysis and three-dimensional fluorescence spectroscopy-parallel factor analysis were conveyed to analyze dandelion stem, leaf, root and flower tissue extracts, for determining the substance species and content difference among dandelion tissues and evaluating the discrimination capacity of these analysis methods. The Fourier transform infrared spectroscopy of root was distinct from others, and the two principal component models could distinguish dandelion stem and flower, but failed to differentiate leaf and root; while the excitation and emission matrix showed that stem and flower, leaf and root had similar intensity band distribution but different fluorescence intensity, and the parallel factor analysis results proved that one- and three-component models cannot differentiate the tissues of stem and flower, leaf and root, since the fluorescent compounds (polyphenol, flavonoid etc.) structure and content were similar in different tissues. These results indicated that Fourier transform infrared-principal component analysis might be a useful method when various fluorescent compounds exist.
Color is a crucial sensory indicator of wine quality. However, changes in anthocyanin concentration and profile occur during wine aging, resulting in noticeable reductions in chroma and shifts in hue from purple to brick red. This is because monomeric anthocyanins degrade and derivative anthocyanins form. The rate of color changes can vary depending on complex factors, such as the anthocyanin content of the must, oenological technology, and environmental conditions, which makes the management of red wine color evolution challenging. To address this issue, appropriate winemaking techniques are required to achieve an elegant wine color. This review summarizes the mechanisms related to anthocyanin stability, including glycosylation, acetylation, and derivatization. The review also discusses factors influencing red wine color fading for specific grape varieties and wine appellations, offering time- and cost-efficient techniques to accelerate anthocyanin derivatization and color stabilization.
Recently, there has been a growing focus on researching ways to delay aging and protect against age-related illnesses. Small molecular exogenous peptides, sourced from dietary elements like animals, plants, and microorganisms, have demonstrated considerable potential in exerting anti-aging effects. Notably, natural food-derived peptides have exhibited enhanced stability, safety, absorption efficiency, and heightened biological activity. These attributes position them with a greater potential for mitigating aging-related disorders compared to alternative anti-aging drugs or phytochemicals. This review summarizes the origins, structural attributes, and isolation methods of natural food-derived peptides with anti-aging properties. It also explores how these external peptides improve aging-related conditions such as neurodegenerative diseases, skin aging, and metabolic disorders. The underlying mechanisms dictating their impact on well-conserved signaling pathways—encompassing oxidative stress, inflammation, apoptosis, and collagen synthesis—are meticulously elucidated. This paper engages in an insightful exploration of the key challenges and pivotal trajectories, grounded in ongoing research endeavors. As a result, this review is poised to offer authoritative scientific guidance and invaluable support for the practical implementation of natural food-derived peptides in the realm of anti-aging applications within the food, pharmaceutical, and cosmetic industries.
The Leuconostoc citreum SJ-57 strain isolated from the sweet potato starch production showed great potential as a microbiological flocculant, but its underlying flocculation mechanisms are yet unknown. In this study, infrared spectroscopy and thermodynamic analysis were performed to elucidate the short-range and long-range interactions between Leuc. citreum SJ-57 and starch granules, revealing that bacteria cells bond starch granules via metal-bridging ionic bonds. A high repulsive energy barrier of ~8 × 10 −18 J must be overcome to initiate the flocculation process. Heat, protease, lipase, lysozyme, dextranase, and guanidine hydrochloride were used to treat the bacterial cell, confirming that its flocculation ability originated from surface proteins, including GW structural domain proteins, DnaK, GroEL, elongation factor Tu, and lysozyme M1. The primary flocculation mechanisms of Leuc. citreum was proposed to provide a deep understanding of microbiological flocculants and a foundation for future industrial applications in starch production.
Non-starch polysaccharides have been given wide consideration for their use in starch-based food due to their ability to improve texture, sensory attributes, and functional properties of the end product. In a binary system (starch and non-starch polysaccharides), the characteristics of starch, exemplified as gelatinization and digestibility undergo significant changes. This review article, through a combination of origin and chemical structure-based classification approach, explores the impact of non-starch polysaccharides on starch behavior, concretely for gelatinization and hydrolysis. The underlying mechanism to retard gelatinization gives rise to some colloids that can reduce water accessibility and interact with starch molecules, which vary with the origin. The interfering role of starch hydrolysis attributed to polysaccharides restrict starch swelling, the bulk viscosity, and more ordered structures occur in the mixture. Besides, the role of non-starch polysaccharides on enzymes is another factor. Therefore, this paper gives an overview of how non-starch polysaccharides interfere with starch gelatinization and digestion, which provides a comprehensive understanding of starchy products.
Strong κ-carrageenan (KC) hydrogels were fabricated via solvent replacement with sorbitol, and the effects of KC mass fraction and solvent replacement on the structural characteristics encapsulation capability of the hydrogels were evaluated. Microstructural observation showed that the 3D network structures of hydrogels exhibited a complete and continuous skeleton. FTIR spectra of KC hydrogels revealed the formation of intermolecular hydrogen bonds after sorbitol replacement. The stability against heating and freeze-thawing of hydrogels was enhanced due to the addition of sorbitol and the rise in KC mass fraction. The hydrogel with 1.5 wt% KC after sorbitol replacement presented the best stability. Frequency sweep tests suggested that storage modulus of the samples were influenced by sorbitol replacement and KC concentration. Swelling tests revealed that the hydrogels after replacement with a higher KC content (1.25, 1.50 wt%) presented higher swelling capacity, and they were more stable in alkaline and acidic solutions. When epigallocatechin gallate (EGCG) was incorporated within the hydrogels, the hydrogels after sorbitol replacement offered higher protection capability. The information obtained in this study indicated that sorbitol replacement strengthened KC hydrogels, and they could act more appropriately as accountable carriers for bioactives.
The toxicity of ginkgo kernel is a global concern, restricting its consumption as a medicinal food. This study focuses on eliminating the toxic components, specifically ginkgolic acid, from ginkgo kernel juice. The approach used was probiotic fermentation with autochthonous lactic acid bacteria combined with macroporous resin. Compared to using lactic acid fermentation alone, adding macroporous resin during probiotic fermentation significantly enhanced the removal of toxic ginkgolic acid and 4'- O-methylpyridoxine from ginkgo kernel juice. After 48 h of fermentation with macroporous resin, the contents of ginkgolic acid and 4'- O-methylpyridoxine decreased by more than 69% and 61%, respectively. Interestingly, the adsorption of microbial growth inhibitors, such as ginkgolic acid, 4'- O-methylpyridoxine, and phenolics, by the resin did not hinder the growth of lactic acid bacteria or their metabolic activities involving organic acids and monosaccharides. The study further confirmed that microbial adsorption was the primary reason for removing ginkgolic acid during probiotic fermentation. Also, the adsorption mechanism of ginkgolic acid during probiotic fermentation with macroporous resin was explored. From a mass transfer perspective, incorporating macroporous resin during the probiotic fermentation of ginkgo kernel juice reduced the mass transfer resistance for surface diffusion. Consequently, this lowered the contribution of surface diffusion to the overall diffusion process and facilitated the efficient removal of toxic ginkgolic acid. This work can help to understand the physical mechanism regarding detoxification of ginkgo kernel juice by probiotic fermentation, and offer potential strategies to enhance the safety of ginkgo kernel products.